Hickory Smoked Turkey Breast with Peppercorn Cream Sauce

• Preheat your Grill / Light your charcoal and add wood chunks. Preheat the grill to 250 F degrees.
• Rub olive oil on your Turkey breast. Mix Salt, Pepper and Garlic seasoning together and season all sides of the turkey breast.
• Once grill temperature has been achieved and is regulated at 250 F degrees, Place the Turkey breast onto the grill to cook on Indirect heat.
• Cook for approximately 3.5 hours, until a meat thermometer reads 165F degrees in the thickest part of the Breast.
• Remove from grill and rest for 10 minutes prior to slicing.

Cream Sauce:

• Dice onion and fry in frying pan with Butter.
• After approximately 3 minutes, Stir in minced garlic and crushed peppercorns.
• Add in Vegetable Broth and Worcestershire sauce, and slowly stir in heavy cream. Salt to taste.
• Reduce heat to a simmer and continue to stir until sauce thickens.

Assemble:

• Slice turkey breast on plate and drizzle cream sauce over top. Sprinkle cracked black pepper and serve!